Puntarelle With Lemon and Anchovies

Let the puntarelle soak in cold water for at least a half an hour.

Place the anchovies and garlic in a heavy mortar and pound into a paste.  Add the the oil, lemon juice and a pinch of salt and pepper.

Drain the puntarelle and pat dry with paper toweling.  Place the tips in a large bowl and toss with the dressing, and serve.